Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Ginny Branch
Active Time
10 Mins
Total Time
20 Mins
Yield
Serves 4

If there’s one thing we’re happy to be drowning in come summertime, it’s tomatoes. Fresh from the farmers' market or juicy and on sale from our local supermarket, we don’t discriminate–and our summer dishes are all the better for it. A marinade is one of the easiest ways to infuse your seasonal bounty with even more flavor. Bathing your tomatoes in a vinaigrette at room temperature for even just 20 minutes lets them release their juices, absorb an assortment of marinade flavors, and break down a bit to become more tender. Then the creativity kicks in. Once marinated, tomatoes are an instant upgrade to any recipe you please, and they make an especially nice swap for a jarred sauce in summertime pasta.  

Tangy tomatoes play nicely with penne in this seasonal pasta that’s quick enough for any busy cook. Our Pasta with Marinated Tomatoes will fill your table with a colorful bowl of pasta in under 30 minutes. Pulse one-fourth of your produce into a soft base to allow the marinated tomato flavor to nestle inside the nooks and carnies of your penne. It’ll help make sure your pasta is coated and the marinated zest makes it into each bite. From there, all you need is fresh basil, mozzarella cheese, and your remaining, in-tact tomatoes to toss together an eye-catching, seasonal supper. Serve alongside a simple salad and some homemade garlic bread, and you can be sure the whole family will be happy (and asking for seconds).

How to Make It

Step 1

Cook penne pasta according to package directions; drain.

Step 2

Place 1/4 of Marinated Tomatoes with marinade in a blender; pulse until tomatoes are very finely chopped, 3 to 4 times.

Step 3

Coarsely chop remaining Marinated Tomatoes, reserving marinade.

Step 4

Combine finely and coarsely chopped tomatoes and reserved marinade with hot cooked pasta, and toss to coat. Stir in chopped fresh basil and torn fresh mozzarella cheese.

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